Directions

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.

In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.

Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.

To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

Most Helpful Positive Review

Oct 07, 2005

This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2 cups so instead of buying a larger carton for just 1/4 cup more (a bit pricey and I'd rather not have leftover cream to cook w/ b/c of its high fat content) do not add all of the pasta; a whole bouillon is quite acceptable - who's really using 1/4 of it?! I didn't have prosciutto, but it really needs that flavor. I added peas and it completed the meal. Think ahead and reuse the same pots to make fewer dishes!

Most Helpful Critical Review

Feb 04, 2005

This was awful - recipe could be improved by halving the amount of pasta called for and quadrupling the mushrooms and ham. And can 1/4 a boullion cube possibly be right? I used a whole one and still the sauce was bland and uninteresting.

This is an awesome recipe! I'm one of those cooks who just can't leave a recipe alone, so I changed it up a bit. I saute`ed the chicken in olive oil, and added 2 minced fresh garlic cloves, 1 tablespoon dried sweet basil, and 1 teaspoon sea salt.
For the sauce, I used 3 1/2 cups heavy cream, and added dried sweet basil, 1/2 chicken bouillon cube, 1/2 teaspoon garlic powder, 1 tablespoon real butter, and 1/2 cup chicken broth. I used a full cup Asiago cheese, and substitued bacon for the proscuitto. I also cooked the bacon, mushrooms, and fresh garlic in olive oil, rather than butter.
My whole family loved this recipe! If you were to add capers and a sqeeze of fresh lemon juice, it would taste just like a favorite dish at a well known Italian Restaurant....which is what I plan to do next time!

Since my changes were only in the adjustment of quanity I still gave this recipe 5 stars. I seasoned the chicken with salt and pepper before cooking it. I also added more cheese and used an entire bullion cube to the sauce to add more flavor to it. I added more garlic when cooking the prosciutto. Also I felt that there was too much pasta for the amount of chicken/mushrooms & prosciutto that the recipe called for. I used 2 lbs of chicken, 1 cup of mushroom (next time I will make it 2 cups) and 1/2 cup of prosciutto. I was very excited when I saw this recipe and it reminded me of my favorite dish at the Macaroni Grill that they no longer carry. I recieved several compliments at dinner. Thank you for a great recipe!

Delicious! I used penne pasta and cut the amount in half. I didn't use chicken, I just doubled the amount of proscuitto. I also used 2 cups of mushrooms and added peas. This was so easy and quick to make but looks and tastes like you spent hours. UPDATE: This is the second time I've made this and this time I did it with the chicken. Definitely season the chicken with garlic, italian seasoning and a little salt and pepper while frying in a bit of olive oil. I still used 2 cups of mushrooms and 1 c. of peas along with a whole package of proscuitto so I doubled the sauce. I don't like a thin sauce so it was pretty easy to thicken with the cornstarch. Definitely a keeper.

Wow! This was very good! The original recipe needed a little kick so I added 1/2 tbsp of garlic powder and 1/2 tsp of red pepper flakes. I used baby portabella mushrooms and added fresh spinach for color. I used the Asiago cheese and it definitely made the dish!

I tweeked the recipe a little. I added 1/2 C minced onion, 3 cloves garlic, 1 C asiago cheese, 1 whole bouilon cube and seasoned the chicked with poultry seasoning prior to cooking. I also substituted 1/4 C milk for the cream, so I didn't have to buy 2 pints of cream. Next time I will add some vegetables to it. The recipe was a great base to start from.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.